Bone Broth
Bone broth is an easy way to get nutrients in your body especially during colder months.
My immune system needs all the help it can get to flow properly. I use the bones and juice from my whole baked chicken recipes. Celiac life can get pricey. I try to use all ingredients to the fullest.
The warmth of this recipe is also comforting. It’s rare I am able to have a meal that is hot, hot. This helps my soul.
- Bones and juice from leftover whole chicken
- An entire head of celery washed and chopped
- 1 large white onion quartered
- 6 large garlic cloves peeled
- 3 bay leaves
- 2 tbsp apple cider vinegar
- 3 tsp Real salt
- 1 tsp black pepper
Bones and juice from leftover whole chicken
An entire head of celery washed and chopped
1 large white onion quartered
6 large garlic cloves peeled
3 bay leaves
2 T apple cider vinegar
3 t Real salt
1 t black pepper
Water – enough to cover everything
Cover your pot with a lid and bring everything to a boil. Then reduce heat to low.
Low boil/simmer for 3-5 hours. Time will vary depending on your pot and heat. The goal is to reduce the water to half. Check and stir occasionally.
Once your water is reduced, strain the veggies and bones out using a colander and a large glass bowl.
Add your magical golden liquid to mason jars or heat proof containers.
Allow to cool before storing in the fridge.
When you are ready to drink, pour broth into a mug and warm it in the microwave. I usually drink about a cup at a time.
Also works well or even better in recipes that call for broth or chicken stock.
Lastly, your home is also going to smell amazing! The aroma this creates while brewing is divine.